Almond Lemon Cake With Lemon Mascarpone Frosting Recipes

LEMON CUPCAKES WITH LEMON MASCARPONE FROSTING

Steps:

• Heat oven to 350°F (175°C). Line 18 cupcake wells with cupcake liner; set aside.
• In a large bowl, whisk together flour, sugar, baking powder, salt. Set aside.
• In a separate large bowl using an electric mixer on medium speed, mix buttermilk, oil, lemon juice, eggs and zest until liquid becomes a homogenous blend, about 1 minute.
• Slowly pour liquid mixture in with the flour mixture and mix until just combined. Avoid overmixing. Pour about 1/4 cup of batter into each cupcake liner; about 3/4 full.
• Bake for 20 minutes, rotating pans about halfway through baking. Cupcakes are ready when a wooden toothpick inserted in center comes out dry with just a few crumbs. Allow cupcakes to cool on a wire rack to room temperature before frosting.
• Meanwhile, in a large chilled bowl using an electric mixer, beat heavy cream, powdered sugar and lemon juice until soft peaks begin to form. Add in mascarpone cheese and continue to mix until stiff peaks form.
• In a piping bag fitted with a 1M star tip, fill bag with frosting and pipe in a circular motion beginning from the edge and working upwards toward the center. As you approach the tip, begin to release pressure and pull straight upward to form a tip. Sprinkle with lemon zest. ENJOY!

ALMOND LEMON CAKE WITH LEMON MASCARPONE FROSTING

Steps:

• Cake:.
• Preheat oven to 400°F Butter a 9-inch round pan, line it with a circle of buttered parchment paper and then flour the pan.
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a mixer, cream the butter and sugar at medium-high speed for about 2 minutes until light and fluffy. Mix in the extracts and lemon zest, then beat in the egg. Working on low speed, add 1/3 of the flour mixture, then 1/2 the buttermilk mixture, then another 1/3 of the flour, the last of the buttermilk, then the last of the flour. Mix until just combined.
• Scrape the batter into the pan and smooth the top. Bake 20-25 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then finish cooling on a rack. Cool to room temperature before frosting. If frosting the cake with mascarpone frosting, store the cake in the refrigerator.
• Frosting:.
• Beat cheese and cream together until smooth and creamy and slight peaks begin to form.
• Sift in the powdered sugar and zest and beat until smooth.
• Mix in the vanilla extract and spread on cooled cake.
• Hazelnut-Berry Version:
• Replace almond meal with hazelnut meal (hazelnuts ground into a fine powder), use vanilla extract instead of almond, use orange zest instead of lemon, and sprinkle the batter with 3/4 cup fresh mixed berries tossed with flour before baking.